But it is great mozza, no question. You might be able to source it for your shop by checking with Cascade Dairy Products in Hayward who make the cheese for TJ's.

Oh, that's really good to know. We are still at least 6 months from opening and are well into recipe optimization. However, we don't have a commercial facility yet and still have to buy cheese at the supermarket. I've experimented with quite a few mozz brands, but I like TJs by the best. TJs at $5 a pound in one pound packages works fine for experimentation in our practice kitchen but it's not something that's usable for market. But if I could find this same cheese in 20 lb blocks at wholesale pricing under a different name, then I'd be the first in line.

Oh, that's really good to know. We are still at least 6 months from opening and are well into recipe optimization. However, we don't have a commercial facility and have to buy our cheese at straight retail. I've experimented with quite a few mozz brands and like TJs the best. But at $5 a pound, and one pound packages, it's OK for experimenting by not something that's usable for market.

THANKS FOR THE TIP!!

It is hands-down the best retail whole milk mozza I have tried and gives Grande a good run for their money. It's almost just as good.

your pizza that is baking looks great. i like the way you are going about this. restaurant equipment is made to last. at 25 cents on the dollar you will have low start up and be turning a profit very quickly. love your thread!!

buceriasdon

Must be different versions, I have Win7 so that could affect the outcome. It's also very possible living in Mexico and my Windows being in Spanish that the translator works different. I know my google translator does not look like yours.Don